Josh's Eggnog
Yield
6 servingsPrep
15 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
bourbon whiskey
|
*
|
| 1 | cup |
cognac
|
*
|
| ½ | teaspoon |
salt
|
|
| 3 | pints |
heavy whipping cream
|
*
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
bourbon whiskey
|
*
|
| 237 | ml |
cognac
|
*
|
| 2.5 | ml |
salt
|
|
| 1.4 | l |
heavy whipping cream
|
*
|
| 2.5 | ml |
nutmeg
|
|
Directions
Separate eggs.
In electric mixer, beat egg yolks with sugar until thick and lemon-colored.
Slowly add bourbon and cognac, while beating at slow speed.
Chill several hours. Add salt to egg whites and beat until almost stiff, or until beaten whites form a peak that bends slightly.
Whip cream until stiff.
Fold whipped cream into yolk mixture, then fold in beaten egg whites.
Chill one hour.
When ready to serve, sprinkle with nutmeg.
